Foundations
What Is Mezcal? A Complete Guide
Mezcal is a spirit distilled from the cooked heart of the agave plant. That sentence is true, but it's like saying wine is fermented grape juice. Here's everything else you need to know.
Everything you want to know about mezcal — from first sip to deep expertise.
Mezcal is a spirit distilled from the cooked heart of the agave plant. That sentence is true, but it's like saying wine is fermented grape juice. Here's everything else you need to know.
All tequila is mezcal, but not all mezcal is tequila. The one-species rule, the production differences, and why it matters.
Mexican law defines three classifications based on production methods. What they mean, and why they matter for what you're tasting.
Espadín, tepextate, tobalá, jabalí, tebequil — the major species, where they grow, how long they take, and what they taste like.
The production process from piña to bottle — pit roasting, tahona, wild fermentation, and copper or clay distillation.
Oaxaca dominates, but mezcal is legally produced across nine Mexican states. What makes each region distinct.
Why the wildest agave produces the most extraordinary mezcal.
Two distillation methods, two completely different spirits.
How cutting the flowering stalk creates a richer spirit.
Three ways to crush agave. How the method shapes taste.
When a spirit this rooted in place and culture travels abroad, what travels with it? What gets left behind?
The ConversationsWild agave harvesting is becoming unsustainable in some regions. Where's the balance?
The ConversationsSome of the best spirits in Mexico can't legally call themselves mezcal. Here's why — and why it doesn't matter.
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